1 c. sugar
1/4 c. shortening
1 tbsp. salt
1 1/4 c. lukewarm water
2 yeast cakes dissolved in 1/2 c. lukewarm water with a tsp. of sugar
5 c. flour
1 egg

Knead into a soft ball. Brush top with grease and put in a warm place. Let rise until double in bulk. Punch down and let rise again (about an hour). Divide into portion to fit pans punching it out to the sides. Let rise again and then spread with butter and sprinkle with brown sugar and cinnamon. Bake for 25-30 minutes.